Saturday, 16 February 2013

Flicking through the pages of the new Cook supplement in the Guardian on Saturday I was shocked to see the Hot Pink Spelt flour beetroot bread recipe I had submitted last week. I am so delighted to have been selected and published for the Reader's recipe swap and hope lots of budding cooks have the chance to follow my recipe.

This is light and fluffy with a sharp, tangy taste from the beetroot. It's perfect toasted and spread with homemade chutney. Rebecca Willmott, Lancaster
Makes one loaf400g strong white bread flour, plus extra to dust100g spelt flour1 tbsp fresh yeast25g butter2 medium-size peeled and cooked beetroots, finely choppedA pinch of salt1 tsp brown sugar1 tsp cinnamon or crushed thyme (optional)350ml waterOil, for greasing1 Put both flours in a large bowl along with the yeast and mix. Crumble the butter into the mixture until it resembles fine crumbs.2 Add the chopped beetroot, salt and sugar and mix thoroughly. You can also add cinnamon or thyme to make it sweet or savoury. Add enough water to make the mixture sticky, then mix until firm.3 Lightly flour a clean surface and knead the dough for five minutes until it's firm.4 Return the dough to the bowl, cover and leave for 1½ hours until it has doubled in size.5 Preheat the oven to 180C/350F/gas mark 4. Knead the dough lightly, place in an oiled loaf tin and leave for 20 minutes, then bake for 50 minutes.6 Leave to cool for a few hours to let the yeast settle down. Slice and enjoy!